leiarchus (~290 bp), N. microps (~340 bp), M. ancylodon (~470 bp), C. acoupa (~540 bp), C. microlepidotus (~850 bp), P. auratus (~950 bp), C. virescens (~1050 bp), and P. squamosissimus (~1140 bp). The DNA barcoding and the multiplex PCR were accurate and specific to authenticate processed products labeled as "pescada-branca". The multiplex assay constitutes a cost-effective alternative for the authentication of these products and other sciaenids. Additionally, we suggest that the multiplex assay can be adopted by both companies and regulatory agencies to prevent commercial fraud in the marketing of processed fishery products in Brazil and other countries where these products are commercialized.Dietary supplementation with antioxidants provides health benefits by preventing diseases caused by oxidative stress and damage. Consequently, there has been growing interest in the study of antioxidative foods and their active ingredients. Oxidative stress and antioxidative responses are mechanistically conserved from Drosophila to mammals. Therefore, as a well-established model organism with a short life cycle and advantages of genetic manipulation, the fruit fly has been increasingly employed to assess functions of antioxidants in vivo. In this review, the antioxidative defense mechanisms, methods used and assays developed in Drosophila to evaluate antioxidant supplementation, are highlighted. The main manifestations of antioxidation include reduction of reactive species, up-regulation of endogenous antioxidants, inhibition on oxidative damage to biomacromolecules, enhanced resistance against oxidative stress and extension of lifespan, which are related to the activations of nuclear factor erythroid 2-related factor 2-antioxidant response element pathway and other adaptive responses. Moreover, the key considerations and future perspectives for the application of Drosophila models in the studies of food-derived antioxidants are discussed.Sunlight conditions around grape clusters vary with their positions, and can have a significant effect on grape berry compounds. This study investigated the influence of cluster positions in the canopy (interior and two exterior canopy sides) and vineyard row orientation (north-south and east-west) on flavonoid and volatile compound profiles of Vitis vinifera L. cvs 'Cabernet franc' (CF) and 'Chardonnay' (CH) berries in two consecutive years. The experimental vineyard was located in Jiaodong Peninsula of China, which is characterized by a temperate monsoon-type climate and relatively short sunlight duration. Clusters located in the interior of the canopy received less sunlight irradiation than the exterior positions, and the average temperature around clusters located in different positions differed slightly. The results showed that over two years, the positions of clusters in the canopy had no consistent impact on cluster weight, berry weight, juice total soluble solids or titratable acidity for either cultivar. For both cultivars, the interior clusters had lower total flavonol concentrations than the exterior clusters, while the position of clusters in the canopy had no major impacts on the composition of anthocyanins and flavan-3-ols. The volatile compounds were somewhat influenced by the positions of clusters in the canopy, while some bound norisoprenoids and terpenoids had lower levels in interior clusters than in exterior clusters. These results will help winegrowers make decisions regarding harvest strategies.Pyrodextrins with different molecular size were prepared by dry heating native corn starch with and without hydrochloric acid (HCl) at 180 °C for 0.5, 3, and 5 h. Those with HCl treatment displayed much smaller molecular size, narrower size distribution, and higher proportion of the chains with the degree of polymerization (DP) ~24-400 than the counterparts without HCl treatment. Pasting and rheological tests showed that the addition of pyrodextrins with HCl treatment displayed lower overall and setback viscosity, and reduced gel development and gel strength in comparison of those without HCl treatment. Differential scanning calorimetry (DSC) and wide-range X-ray (WXRD) data suggested that the pyrodextrin sample prepared by heating native starch with HCl at 180 °C for 5 h (A5) displayed the most effective inhibition on starch long-term retrogradation. This study could supply a pathway by applying pyrodextrins to both increase nutrition value and retard starch retrogradation for bakery and beverage industry.Healthier meat products have a major economic potential and are attracting considerable research and media attention to meet the growing and complex consumer demand. Whether this potential will be realized and at what speed is contingent on consumers' acceptance of these novel foods. This study uses a cross-cultural context to co-create new healthier meat products, while mapping the conditions leading to consumers' product acceptance (vs. rejection). Results from online focus groups conducted in Denmark, Spain and the United Kingdom show that consumers generally have a negative attitude toward healthier meat products due to unfamiliarity and perception of over-processing. https://www.selleckchem.com/products/mk-4827.html Nevertheless, partial meat-substitution with plant-based ingredients together with fat and salt reduction show specific conditions under which consumers' acceptance would be possible. This is further related to product-specific factors ingredients and base meat, and marketing-related factors labelling and packaging. Finally, implications and recommendations for the manufacturing and marketing of new healthier meat products are provided.To gain deeper understanding on young consumers' attitudes and preferences to wines is needed to connect wine industry with the youth. The aims of the present study were (i) to define 'trendy wine' for young consumers and (ii) to identify chemical drivers of liking in red wines for the youth. The study was divided in two phases phase I explored young consumers' attitudes towards wines using an online survey, and phase II studied the relationship between hedonic and emotional responses elicited by 12 red wine samples and their physico-chemical characteristics. Consumers' responses and physico-chemical data were related using Principal Component Analysis (PCA). Results of the online survey showed that trendy wines were associated to sparkling, soft, fresh, fruity, sweet, light, and balanced wines. Also, young consumers reported that, although flavor was considered the most important attribute, price and Protected Designation of Origin could be valuable attributes. PCA results of phase II showed that wines with a lower ratio [total polyphenol index/polysaccharides] were more liked and elicited more positive emotions than wines with higher total polyphenol index, color intensity, volatile acidity, and alcohol content.